For the cake

225g/8oz gluten free self raising flour

1½ tsp gluten free baking powder

½ tsp bicarbonate of soda

¼ tsp fine sea salt

150ml/5fl oz vegetable oil, plus extra for greasing

150g/5½oz caster sugar

275ml/9½fl oz lactose free milk

2 lemons, zest and juice

1 tsp vanilla extract

For the compôte

150g/5½oz blueberries

1 lemon juice, juice only

1 tbsp caster sugar

1½ tsp cornflour

For the topping

250g/9oz lactose free yogurt

1 tsp vanilla extract

2½ tsp icing sugar


Serves - 6


Preheat the oven to 180C/160C Fan/Gas 4. Grease the sides and line the base of a 20cm/8in springform cake tin with baking paper.

To make the cake, combine the gluten free flour, baking powder, bicarbonate of soda and salt in a large bowl.

Whisk the oil, sugar and lactose free milk together in a jug, followed by the lemon zest and 3 tablespoons of juice and the vanilla extract.

Pour the jug of liquid ingredients into the bowl of dry ingredients, whisking to combine, then pour into the prepared tin and bake for 30–35 minutes, by which time the top will be golden brown, the sides shrinking away from the tin and a cake tester should come out clean.

Transfer to a wire rack and leave the cake to cool completely in its tin. It may sink slightly as it cools.

To make the compôte, put the blueberries, 1 tablespoon lemon juice, caster sugar and 50ml/2fl oz of cold water into a saucepan and bring to the boil, then turn down the heat and simmer, stirring gently every now and again, for a couple of minutes until the blueberries have softened. Remove the pan from the heat.

Mix 1½ teaspoons of cold water with the cornflour in a small cup and stir the paste into the compôte. Put the pan back over the heat and stir gently for about 30 seconds until bubbling and thickened.

If you feel it has become too jammy and thick, simply add a little more water and stir it in over the heat. Pour the compôte into a small heatproof bowl or jug to cool and set.

Just before serving, remove the cold cake from its tin and place on a cake stand or plate.

Mix the lactose free yogurt and vanilla together, spoon the icing sugar into a tea-strainer, then sieve it over the lactose free yogurt and stir it in before spreading and swirling this soft mixture over the top of the cake.

Loosen the blueberry compôte a little with a fork and gently spoon on top, leaving a gleaming white frame. Serve immediately.

Recipe adapted from: Good Food
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